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No Yeast Pizza Dough Recipe

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This No Yeast Pizza Dough is a quick and easy homemade pizza base made with baking powder instead of yeast. It comes together in minutes and can be rolled thin for a crisp crust or left thicker for a softer, tender pizza.

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar, optional
  • 2 tablespoons olive oil
  • 3/4 cup warm water
  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Favorite pizza toppings, as desired

Instructions

  1. Preheat the oven to 450°F (230°C). For an especially crisp crust, place a baking sheet, pizza pan, or pizza stone in the oven while it preheats.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar if using.
  3. Add the olive oil and gradually pour in the warm water while stirring until a soft dough forms.
  4. Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes, just until smooth. If the dough is too sticky, add a small amount of flour. If it is too dry, add warm water 1 teaspoon at a time.
  5. Let the dough rest for 5 to 10 minutes while preparing the pizza toppings.
  6. Roll or press the dough into the desired pizza shape and thickness, then transfer it to a lightly greased or parchment-lined pizza pan.
  7. For a firmer, crispier crust, prebake the plain dough for about 5 minutes before adding the toppings.
  8. Spread the pizza sauce over the crust, leaving a small border around the edges. Top with shredded mozzarella and your favorite pizza toppings.
  9. Bake for 10 to 15 minutes, or until the crust is golden around the edges and the cheese is melted and bubbling.
  10. Let the pizza rest for a few minutes before slicing and serving.

Notes

  • Add garlic powder, dried oregano, basil, or Italian seasoning to the flour for a garlic herb crust.
  • For a cheesy crust, mix grated Parmesan into the dry ingredients or sprinkle it around the edges before baking.
  • For a thin and crispy pizza, roll the dough thin and avoid using too many wet or heavy toppings.
  • For a thicker crust, leave the dough thicker and increase the baking time as needed to ensure the center is fully cooked.
  • The dough can be divided into smaller portions to make individual pizzas.
  • For best results, use the dough shortly after preparing it because the baking powder begins working after it is mixed with liquid.
  • Leftover unbaked dough can be tightly wrapped and refrigerated for up to 24 hours. Bring it closer to room temperature before shaping.
  • Store leftover baked pizza in an airtight container in the refrigerator for up to 4 days.
  • Reheat pizza in a 375°F (190°C) oven for 5 to 10 minutes, or use a skillet or air fryer to help restore the crisp crust.

Nutrition

Find it online: https://thefamilycooking.com/no-yeast-pizza-dough-recipe/